BARLEY 'RISOTTO' WITH TURKEY AND MUSHROOMS
Provided by Mark Bittman
Categories dinner, lunch, main course
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put half the butter or oil in a medium to large skillet over medium-high heat. When butter is melted or oil is hot, add scallions or onion and cook, stirring, until softened, about 5 minutes. Add barley and cook, stirring, for a minute or so, until glossy; add herb, liquid and salt and pepper. Bring to a boil.
- Turn heat down to low, cover and cook for 20 to 30 minutes, until barley is tender (it will not become very soft) and liquid is absorbed. Meanwhile, heat remaining butter or oil in a skillet over medium-high heat; cook turkey, stirring occasionally, until browned and crisp. Remove with a slotted spoon, then cook mushrooms until crisp in same pan; remove.
- Check barley's progress: Continue to cook, if necessary, adding a tablespoon or two more liquid if all liquid has been absorbed and barley is not yet tender. Stir in turkey and mushrooms and continue to cook until all is hot and combined, then garnish and serve.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 14 grams, Carbohydrate 44 grams, Fat 18 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 736 milligrams, Sugar 4 grams, TransFat 0 grams
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Musa Raza
[email protected]This risotto is a great way to use up leftover turkey. It's a delicious and easy weeknight meal.
zarion uchiha
[email protected]I'm allergic to turkey, so I used chicken instead. It was still very tasty.
Syed Shah Saud
[email protected]I made this risotto in a slow cooker. It turned out great! I just cooked it on low for 4 hours.
Sm MASUM
[email protected]I'm not a big fan of mushrooms, so I omitted them from the recipe. The risotto was still very flavorful.
Mary Gowan
[email protected]I had a hard time finding barley at my local grocery store. I ended up using brown rice instead, which worked out fine.
Qasim Amad
[email protected]The risotto was a bit too creamy for my liking. I think I would use less butter or cream next time.
Victoria Ekpo
[email protected]This risotto was a bit bland for my taste. I think I would add more salt and pepper next time.
Shahbaz janwari
[email protected]I highly recommend this barley risotto recipe. It's a delicious and impressive dish that's perfect for any occasion.
ramesh Koirala
[email protected]I've made this risotto several times and it always turns out perfectly. It's a great recipe to have in your repertoire.
R.M Russell
[email protected]This is my new favorite risotto recipe. I love the combination of barley and turkey, and the mushrooms add a nice earthy flavor.
Ngene Princess
[email protected]I made this risotto for a potluck and it was a huge success. Everyone raved about how delicious it was.
Asik Gaming
[email protected]This risotto was a bit time-consuming to make, but it was definitely worth the effort. It's a perfect dish for a special occasion.
neelma hassan12
[email protected]The turkey and mushrooms added a savory and umami flavor to the risotto. I also loved the addition of fresh herbs, which brightened up the dish.
Stephen Bello
[email protected]I was skeptical about using barley instead of rice in a risotto, but I was pleasantly surprised. The barley had a nice nutty flavor and held its shape well.
Aftab Hussain
[email protected]I've never made risotto before, but this recipe was surprisingly easy to follow. The end result was a delicious and impressive dish.
hamza naouar
[email protected]This barley risotto with turkey and mushrooms was a hit at our dinner table! The flavors were perfectly balanced and the texture was creamy and satisfying.